Middle Eastern Terra Massoud Rice

This fragrant middle eastern terra massoud rice pot combines tender spiced meat with golden basmati rice in aromatic poultry broth. Ground cumin, coriander, and cinnamon infuse every grain with warmth. Creamy yogurt stirred in provides rich silkiness.

Sauté diced onions and minced garlic in olive oil before browning cubed lamb or chicken with spices. Stir in rinsed basmati rice until grains coat in fragrant oil. Pour in broth and simmer covered until tender.

Stir plain Greek yogurt through cooked hot rice, garnishing with toasted pine nuts and fresh parsley. Serve hot alongside crisp salad greens. For another seasoned rice side, try this rice a roni rice pilaf.

Natacha

Middle Eastern Terra Massoud Rice

One-pot spiced basmati rice and lamb dish enriched with turmeric, cinnamon, and creamy yogurt.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

0 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Mediterranean

Calories: 600

Ingredients Equipment Method

Ingredients

  

Meat and Rice Base

• 1 ½ lbs boneless lamb or chicken breasts, cubed
• 2 cups basmati rice, rinsed and drained
• 2 tbsp olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced

Spices and Broth

• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp ground cinnamon
• 3 ½ cups low-sodium chicken broth
• 1 tsp salt

Finishing

• ¾ cup plain Greek yogurt
• ¼ cup pine nuts, toasted

Equipment

• Large mixing bowl
• Wooden spoon or spatula
• Cutting board
• Sharp knife
• Medium-sized saucepan
• Serving plate or platter

Method

 

1. Heat olive oil in a Dutch oven over medium heat and sauté onion and garlic for 4 minutes.
2. Add cubed meat, browning on all sides for 6 minutes while stirring in cumin, coriander, turmeric, and cinnamon.
3. Add rinsed basmati rice, stirring for 1 minute to coat grains in oil and spices.
4. Pour in chicken broth and salt, bringing mixture to a rolling boil.
5. Reduce heat to low, cover with tight lid, and simmer undisturbed for 18 minutes until liquid is absorbed.
6. Remove from heat, fold in Greek yogurt gently, and garnish with toasted pine nuts before serving.